13 Facts About Chicha

Chicha is a fermented or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions.

Chicha de jora is a corn beer prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels, traditionally huge earthenware vats, for several days.

Chicha prepared in this manner is known as chicha de muko.

Chicha morada is a non-fermented chicha usually made from ears of purple maize, which are boiled with pineapple rind, cinnamon, and cloves.

Chicha morada is common in Bolivian and Peruvian cultures and is generally drunk as an accompaniment to food.

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Chicha can be mixed with Coca Sek, a Colombian beverage made from coca leaf.

Chicha made from sweet manioc, plantain, or banana is common in the lowlands.

Chicha was consumed in great quantities during and after the work of harvesting, making for a festive mood of singing, dancing, and joking.

Chicha was offered to gods and ancestors, much like other fermented beverages around the world were.

Chicha use contributes to how people build community and a collective identity for maintaining social networks.

Chicha consumption included its use in rites of passage for indigenous peoples such as the Incas.

Chicha was important in ceremonies for adolescent boys coming of age, especially for the sons of Inca nobility.

Chicha that was produced by men along the coastline in order to trade or present to their Inca.